There’s nothing more comforting than a big hearty dish of lamb shanks.
Lamb shanks are the king of all lamb cuts!! Slow cooked until meltingly tender in a rich, this Sara Glover recipe is worthy of any dinner party and completely straightforward to make.
Lamb Shanks with Creamy Sweet Potato Bake
- Traeger Grill
- Oakwood pellets
- Dutch oven or camp oven
- 1 tablespoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon grated nutmeg
- 1 teaspoon ground cardamom
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground turmeric
- 4 meaty lamb shanks (ask for the hind shanks)
- 1 tablespoon vegetable oil
- 1 large onion, roughly chopped
- zest and juice of 2 limes
- zest and juice of 2 oranges
- a few thyme sprigs
- 2 fresh bay leaves
- 6 cups hot chicken stock or water
- 2 tablespoons roughly chopped parsley, to garnish
- 2 tablespoons roughly chopped mint or dill, to garnish
- smashed potatoes, to serve
Combine the salt, cinnamon, nutmeg, cardamom, black pepper and turmeric in a small bowl, then massage the mixture into the lamb shanks. Set aside at room temperature for 1 hour, or wrap and refrigerate overnight, returning the lamb shanks to room temperature before cooking.
Set up a Traeger Grill for smoking with oak wood pellets and preheat the grill to 80°C. Add the lamb shanks to the grill and smoke for 2 hours.
Transfer the smoked lamb to a Dutch oven or camp oven over medium–high heat and add the oil. Increase the Traeger Grill temperature to 180°C.
Add the onion, citrus zest and juice, thyme sprigs and bay leaves to the lamb and pour over the chicken stock or water. Cover with a lid, transfer to the Traeger and cook for 1 1/2 – 2 hours or until the meat is falling off the bone.
Remove the lamb shanks to a deep serving dish and rest, covered, for 30 minutes. Keep warm.
Use a large spoon to separate the tender lamb into large chunks, then divide among shallow bowls. Drizzle over the juices from the pan and serve, scattered with the herbs, with smashed potatoes on the side.